Braised Leg of Kid in Cream Sauce with Stuffed Baked

Braised leg of kid: clean the front bone of the kid, remove the back bone.

Make a paste of garlic, thyme, rosemary and mustard and rub it on the legs. Season with salt and pepper and tie with thread. Heat clarified butter in a roasting pan, brown the drumsticks well and reserve. Briefly boil the peppercorns in water, then drain and add to the roaster form. Sauté the vegetables in the same roaster, extinguish with Noilly Prat and white wine and mix in well. Pour the clear soup, add mustard and bay leaves, season with salt and pepper. Add the sautéed drumsticks, cover with a lid and steam in a heated oven at 170 °C for about 45 minutes.

Sauce: Remove the drumsticks and keep warm. Strain the sauce through a sieve, add the whipping cream and cook until it has a creamy consistency. Add rosemary and thyme, infuse for about 5 min and remove the kitchen herbs. Blend the sauce with cold butter. Just before serving, fold in the diced tomatoes, whipped cream and parsley.

Loosen the string from the drumsticks and unfold the drumsticks. Cut the meat into slices, serve with the sauce and the baked stuffed potatoes and garnish with fresh parsley.

Stuffed baked potatoes: Boil the potatoes with skin in enough salted water. Drain, peel while still warm and cool. Cut the potatoes in half lengthwise and fill them with a ball-shaped cookie cutter.

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